• 12 large whole shell-on raw prawns
  • ½ tsp ground turmeric
  • 2 tbsp vegetable oil
  • 1 green bird’s-eye chilli, slit lengthwise
  • 10-12 curry leaves, (see notes below)
  • 400ml coconut milk
  • a pinch caster sugar
  • 3 tbsp tamarind paste
  • chopped to make 1 tbsp coriander leaves


  • ½ onion, roughly chopped
  • a large bunch coriander, leaves and stems chopped
  • 5 cloves garlic, roughly chopped
  • a thumb-sized piece ginger, roughly chopped
  • 1 green bird’s-eye chilli


  • STEP 1

    Put the prawns, turmeric and a pinch of salt into a bowl and toss well.

  • STEP 2

    Put the paste ingredients and 70ml of water into a blender or food processor and whizz to a smooth paste.

  • STEP 3

    Heat the oil in a large, lidded, heavy-bottomed pan over a low heat. Add the green chilli and curry leaves, and, as they begin to sizzle, add the paste and fry for 3 minutes. Add the prawns, stir well and fry for 1 minute. Add 100ml of water, season and cook with a lid on for 2 minutes. Add the coconut milk, sugar and tamarind paste. Stir well and simmer for 4-5 minutes or until the curry has thickened slightly and the prawns are cooked through. Scatter over the coriander and serve with rice, if you like.

*This recipe is gluten-free according to industry standards

Kashmiri chillies and chilli powder are a vivid red and have a milder flavour. Jaggery is an unrefined brown sugar with a deep caramel flavour most often sold in blocks. Find all of them, and curry leaves, at Indian grocers, larger supermarkets and online.



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